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one square piece of michigan style texas sheet cake on a white plate with sheet cake in the background and a fork resting on the plate, small marshmallows are strewn around on a beige nakin, place pat

Texas Sheet Cake "Michigan style"

Sheila
Decadent Fudgey Chocolate Sheet Cake with marshmallow cream swirled in the warm fudge frosting.
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Prep Time 20 minutes
Cook Time 25 minutes
Total Time 1 hour
Course Dessert
Cuisine American, baked goods
Servings 24 servings
Calories 355 kcal

Equipment

  • 1 13x18 sheet pan with edges

Ingredients
  

  • 1 cup butter 2 sticks
  • 1 cup Water
  • 4 Tblsp Cocoa heaping
  • 2 cups Flour
  • 2 cups Sugar
  • 1/2 tsp Salt
  • 1/2 cup Buttermilk
  • 2 Eggs
  • 1 tsp Baking Soda
  • 1 small jar Marshmallow Fluff 7ounces

Icing

  • 3/4 cup butter 1 1/2 sticks
  • 4 Tblsp Cocoa
  • 1/3 cup Milk
  • 1 pound Powdered Sugar approximately 3 1/2 cups
  • 1 tsp Vanilla

Instructions
 

Preheat oven to 350 degrees, do not need to grease pan.

  • Cake: In a saucepan melt butter add cocoa powder. Bring water to a boil (or use really hot tap water) add to butter cocoa whisk together. When mixture starts to boil, and remove from heat. Bake at 350 degrees for 25 minutes or until toothpick comes out clean.
  • In mixing bowl combine flour, sugar, and salt. Add warm chocolate mixture to flour combine until smooth and glossy.
  • In a separate bowl whisk together buttermilk, eggs, and baking soda. Add this to the cake batter, stir until smooth. Pour into an ungreased 12x15 jelly roll or sheet cake pan.
  • Bake for 20-25 minutes. When you slightly press finger into the middle the cake should spring back then its done!
  • Dollup marshmallow fluff on top of cake as soon as it's out of the oven. Let the marshmallow sit a minute and start to melt, then it will be easier to spread.

Icing

  • While cake is baking: Add butter and cocoa to saucepan over medium heat melt butter and whisk the two ingredients together, when butter is melted and mixture starts to bubble remove pan from stove top add vanilla, and powdered sugar whisk add milk gradually until smooth.
    Slowly, pour over marshmallow covered cake making swirl patterns in the icing with spatula so that the marshmallow shows through.

Notes

Buttermilk:  If you do not have buttermilk on hand you can measure out 1 cup of regular milk (preferably high fat 2% or whole milk) add 1 tablespoon of white vinegar or lemon juice to the cup and let it sit for a few minutes, stir and use in place of buttermilk. 

Nutrition

Calories: 355kcalCarbohydrates: 55gProtein: 2gFat: 15gSaturated Fat: 9gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gTrans Fat: 1gCholesterol: 50mgSodium: 255mgPotassium: 33mgFiber: 0.5gSugar: 43gVitamin A: 448IUCalcium: 23mgIron: 1mg
Keyword cake, chocolate, fudge, marshmallow, sheetcake
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